Vegan Parkin

shyvas

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A classic Yorkshire ginger cake.

250 g (8 oz) wholewheat flour or 1/2 plain 1/2 wh
250 g (8oz) rolled oats
1 tsp ground ginger
1/2 tsp ground cinnamon
1 tsp bicarbonate of soda
1/2 tsp salt
100 g(4oz) golden syrup
125 g(4oz) vegan margerine
25 g (1oz) black treacle
120 g (4oz) soft brown sugar
175 ml (6 fl oz) vegan milk

Sift the flour, bicarbonate, salt, spices into a bowl. Add the oats.
Place vegan margerine, syrups and milk into a saucepan and gently heat. Cool and
then stir the ingredients.
Put into a 20 cm (8 inch) greased lined square tin.
Bake oven 180 °C (350°F) 50 - 55 mins until cooked. Test with a skewer.
Cool on a wire rack.
Cover with cling film and place into a tin and leave for several days before eating. The Parkin
will get moister when stored.